Wielkanocna Babka (easter Babka)

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy			1	Servings

INGREDIENTS

1/2	c	Soft butter or margarine
1/2	c	Sugar
5		Egg yolks, save 1 yolk
		separately for an egg
		wash
1		Active dry yeast or 1 cake
		compressed yeast
		Water*
1		Lemon, Grated rind of
1	t	Salt
1/2	t	Ground cinnamon
1	c	Milk, scalded and cooled to
		lukewarm
4	c	All-purpose flour, about
1	c	Golden raisins
1/4	c	Sliced blanched almonds, I
		always use more and cover
		the whole top

INSTRUCTIONS

Cream butter and sugar in large bowl. Beat 4 egg yolks until thick and
lemon-colored. Stir into creamed mixture. Soften yeast in 1/4 cup
water. *Use very warm water (115F) for dry yeast; use lukewarm (80F  to
90F) for compressed. (I also proof my yeast by adding a teaspoon  of
sugar.) Add to mixture with the lemon rind. Beat in salt and  cinnamon.
Add milk and flour to make a soft dough. Stir in raisins.  Knead in
bowl until dough no longer sticks to the hands. (I let my  Oster
Kitchen Center do most of the kneading and then finish by  hand.) Cover
dough and let rise in a warm place until doubled in bulk  (about 2
hours). Punch down dough and let rest 10 minutes. Butter a  3-quart
bundt pan and shape dough to fit it. Put dough into pan,  cover and let
rise again until doubled (about 1 1/2 hours). Beat  remaining egg yolk
slightly with 2 tablespoons of water. Brush on  raised dough and
sprinkle with almonds. Bake in preheated moderate  oven (350F) for
about 30 minutes. Remove from oven and cool on rack.  Posted to EAT-L
Digest 27 Jan 97 by "Raymond F. Falcon"  <jtfalcon@embarqmail.com> on
Jan 28, 1997.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3677 Calories From Fat: 1004 Total Fat: 114.8g Cholesterol: 13.6mg Sodium: 3074.5mg Potassium: 1956.4mg Carbohydrates: 610.1g Fiber: 23.9g Sugar: 190.2g Protein: 64.4g